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Grilled Summer Vegetable Recipes

Fire Up! Healthy and Easy Grilled Summer Vegetable Recipes

Grilled vegetables are very healthy and easy to digest. Here are some tasty grilled summer vegetable recipes.
Ningthoujam Sandhyarani
Last Updated: Jul 14, 2017
Grilled Vegetable Salad
Ingredients (for eight servings)
  • Fennel bulb, 1 medium-sized (cut in ½-inch slices)
  • Eggplant, 1 (cut in ½-inch slices)
  • Corn ear, 1 (shucked)
  • Zucchini, 1 small (cut lengthwise into ½-inch slices)
  • Red pepper, 1 (cut into half)
  • Yellow pepper, 1 (cut into half)
  • Jalapeño, 1 (roasted and peeled)
  • Cherry tomatoes, 1 cup (cut into half)
  • Onion, 1 medium-sized (cut into 13-inch slices)
  • Cilantro leaves, ⅓ cup
  • Cumin, 2 tsp. (ground)
  • Lemon juice, ½ cup
  • Olive oil
  • Salt and pepper to taste
Before you prepare the grill, toss the vegetables lightly in olive oil. In a hot grill, arrange the cut vegetables in a layer form. Turn the vegetables after a few minutes and make sure they are not burnt. Grill them for about 15 minutes or until the vegetables become soft and tender. Instead of grilling the vegetables, you can broil them lightly. When they are tender enough, remove the vegetables and let them cool down. Chop the vegetables coarsely.
In a mixer, combine lime juice, jalapeño, half of cilantro, and cumin. Blend the mixture for about 5 minutes, until it becomes smooth. Take a large bowl and mix together the grilled chopped vegetables, cilantro, cumin, tomatoes, and 2-3 spoons of olive oil. In this bowl, pour the blended mixture and mix properly by tossing. Add salt and pepper to taste and serve.
Grilled Vegetable Medley
  • Eggplant, 2 small-sized (cut into half, lengthwise)
  • Zucchini, 2 small-sized (cut into half)
  • Yellow crookneck squash 1 (cut into half)
  • Onion, 1 (cut into ½-inch thick slices)
  • Red pepper, 1 (cut into half)
  • 2 garlic cloves (ground)
  • Fresh sage, 1½ tbsp. (chopped)
  • Fresh rosemary, 1½ tbsp. (chopped)
  • Fresh thyme, 1½ tbsp. (chopped)
  • Olive oil, 3 tbsp.
  • Salt and pepper to taste
In a bowl, mix sage, thyme, rosemary, garlic, and olive oil. Marinate the mixture for about an hour. You can add the salt and pepper prior to grilling for better taste. Prepare the grill (medium heat). Grill the marinated vegetables, turn occasionally until they become tender. Remove the grilled vegetables in a platter and serve them hot.
Grilled Vegetables on Skewers
  • Zucchini, 2 small-sized (cut into half, lengthwise)
  • Onions, 2 medium-sized (cut into ½-inch thick slices)
  • Yellow peppers, 2 medium-sized (cut into half)
  • Tomatoes, 2 medium-sized (cut into half)
  • Fresh chives, 3 tbsp. (cut into ½-inch pieces)
  • Olive oil, 2 tbsp.
  • Salt and pepper to taste
  • Wooden or metal skewers
First, lightly toss the cut vegetables with olive oil. Then, thread the vegetables onto the skewers. You can thread the vegetables alternatively, according to your taste. Season with salt and pepper. Grill the vegetables in medium heat, until they are cooked. In order to make the vegetables more tasty, sprinkle the seasonings while grilling.
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